Mustard-Glazed Pork Chops Recipe

"When I was a child, one of my girlfriends would occasionally invite me to dinner, and her mother made the most delicious barbecue sauce containing mustard. I finally asked for the recipe," writes Jeri-Lynn Sandusky of Georgetown, Texas.

Nutritional Facts

Directions

In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened.

Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.Yield: 6 servings.

Originally published as Mustard-Glazed Pork Chops in Taste of Home
October/November 2003, p22

Sort By :

"This recipe was pretty good taste wise. The fam liked it. However, for whatever reason, the sauce did not thicken and was pretty runny. I put extra sauce in small bowls and had everyone dip pieces of pork into the sauce--this seemed to work well and added flavor. Next time, however, I think I will add flour or cornstarch to the sauce to thicken it up. Served with shucked corn and wedge salad. Good dinner overall."

"Maybe I did some thing wrong but this recipe didn't work out well for me. First, I substituted honey for the molasses because I was afraid the molasses flavor would be too strong and I love honey and mustard together. (Could that have made a difference?) I also used boneless loin chops because that's what I had on hand. Maybe I didn't cook the glaze down enough, because when I baked the chops they just kind of simmered in the liquid. I was expecting the liquid to cook down some more but it increased as the chops released their juices. I pulled them out after about 25 minutes because I was afraid they would get too tough. I ended up pouring the glaze/sauce into a pot and thickening it with some cornstarch which I poured over the chops to serve them. The sauce did have a good flavor, though. Maybe I should have just pan-fried the chops and used the glaze as a sauce. I'm glad other people had success with this recipe, but it just didn't come out right for me."